Instant pot chicken taco soup
Gluten-free and dairy-free Instant Pot Chicken Taco Soup made with chili powder, black beans, and green onions. Perfect for Autumn gatherings, this dish is packed with 25g of protein and ready in just 25 minutes. It's a hit among Mexican food enthusiasts.
Ingredients
boneless skinless chicken breast
226.8 g
canned black beans
283.5 g
whole kernel corn
283.5 g
canned green chiles
113.4 g
canned tomatoes
793.79 g
chili powder
2 tsps
coriander
59.15 g
green bell pepper
1 medium
green onions
25 g
olive oil
1 Tbsp
onion
1
water
236.59 ml
Method
- Press the
- Saute button on the Instant Pot and heat oil.
- Add onion and bell pepper and saute until translucent.
- Add tomatoes including juice and add water. Make sure to scrape all of the bits from the sides and bottom of the Instant Pot as you are stirring.
- Add chicken, chili powder, corn, black beans, green onions, green chilis, and cup of cilantro. Lock lid. Press the manual or pressure cook button and set time for 15 minutes. When time is up, do a quick release until the valve drops and then unlock the lid. Shred the chicken using two forks and then let the soup simmer for 5 minutes.
- Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.
Nutrition:
Carbs
49 g
Fat
7 g
Protein
25 g
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